I’m a big advocate of food never going to waste! So whenever I have extra vegetables getting lonely in the fridge, I often sauté them and toss with pasta, scrambled with eggs, or stuff into a burrito. Sometimes I create new flavors of hummus with them, too. So I decided it was time to write down the recipe and share it with all.

This is my roasted vegetable version of hummus. You can use any veggie that roasts well, like broccoli or cauliflower florets or bell peppers. (Hint: Try it with roasted beets; the hummus will be pink!) You can go heavier on the vegetables if you wish, too. Serve it as a dip along with pita wedges or tortilla chips, or enjoy in any non-traditional way you choose, such as a sandwich spread or even an intriguing pasta sauce!

roasted vegetable hummus

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• Author: Jackie Newgent
• Yield: Makes 10 servings 1x

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Ingredients

Units USM Scale 1x2x3x

• 2 1/2 cups packed bite-size pieces vegetable of choice (i.e. broccoli, caulfilower, eggplant, bell pepper, zucchini, or beet)
• 1 tablespoon + 1 1/2 teaspoons extra-virgin olive oil, or as desired
• 1 (15-ounce) can chickpeas (garbanzo beans), drained
• 1/3 cup brewed unsweetened jasmine green tea or peppermint, chilled*
• 1/4 cup tahini
• Juice of 1 small lemon (2 tablespoons)
• 1 large garlic clove, chopped
• 1/2 teaspoon fine sea salt, or to taste
• 1/4 teaspoon ground cumin
• 1/8 teaspoon powdered sumac or paprika

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Instructions

1. Preheat the oven to 425°F. Toss the vegetable pieces with 1 tablespoon of the oil to fully coat. Arrange in a single layer on a baking pan. Roast until tender and caramelized, about 20 minutes. Let cool for at least 20 minutes. (Or make in advance and chill.)
2. Add the roasted vegetables, chickpeas, tea, tahini, lemon juice, garlic, salt, and cumin to a food processor or powerful blender. Cover and puree well. Adjust seasoning.
3. Transfer to a serving bowl, drizzle with the remaining 1 1/2 teaspoons oil (or as desired), sprinkle with the sumac or paprika, and serve.

Notes

*If necessary, adjust amount of tea added to reach desired consistency.

Per serving: 100 calories, 6g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 240mg sodium, 8g total carbohydrate, 3g dietary fiber, 0g sugars, 4g protein

Nutrition

• Serving Size: about 1/4 cup each

Jackie’s Culinary Nutrition Tips!

• Don’t let veggies go to waste; they can add great taste, a boost of good nutrition, and cuisine intrigue to otherwise traditional recipes
• Rather than adding a small amount of water to a recipe, consider adding a flavorful liquid, such as unsweetened green tea, to make it tastier and potentially more nutritious
• Do add a hint of an earthy spice, like cumin, to hummus; it adds fragrance and flavor depth